This is a tasty way to use up lots of cabbage if you're getting an influx of them in the garden. It makes a great side dish or vegetarian entre. You'll be so caught up in eating this comfort food casserole that you won't even notice that you're getting a big healthy dose of cabbage for dinner. It's also great because cabbage is almost always in season. Mix it up by using your favorite cheese or favorite herbs, and enjoy.
-1 1/4 c shredded cheddar
-1 small head cabbage or 1/2 a large head
-3/4 c broth (vegetable is what I used, but use whatever you have around)
-1/2 c cornmeal
-2 Tbsp thyme
-1 Tbsp dill
-2 Tbsp dijon mustard
-salt and pepper
->Preheat oven to 350 degrees. Toss 1 c of cheese with remaining ingredients. Pour into an 8x8 inch pan, and bake covered for 45 minutes. Uncover, add remaining 1/4 c cheese, and bake an additional 10-15 minutes or until cheese is golden and bubbly.
~*TIP: I try to keep vegetable broth on hand in the freezer at all times. I just save up any vegetable pairings, especially garlic and onion peels, parsley stems, and celery ends, keeping them in a container in the freezer. Avoid pepper pairings as they will make your broth bitter, and note that beet pairings will make your broth purple. Whenever my container fills up, I empty it into a sauce pot, cover with water, and bring it to a boil. Then I reduce the heat and simmer until it reduces down to a nice golden color and the veggies are all a mush, about 30-40 minutes. Strain. Let cool, and then store in containers in the freezer for future use! *~